It’s simply an overnight bread dough from my fridge, made into a Focaccia with toppings also from my fridge (cherry tomatoes, garlic, bacon and Pecorino). Bread dough is Richard Bertinet’s Olive Oil Dough recipe. It’s really simple and quick to do but tasteful as the dough has been fermented overnight. My way is to add lots of olive oil on baking tray and top of Focaccia dough before adding toppings, the oil will make the bread really crispy outside and maintain soft inside. Love it! <3

Bread is really simple to make and enjoyable… so make more real bread, eat more real bread. Happy World Bread Day!